User:Reed/news

From WWR

A Politically Correct Christmas Greeting Best wishes for an environmentally conscious, socially responsible, low stress, non-addictive, gender neutral, winter solstice holiday, practiced within the most joyous traditions of the religious persuasion of your choice, but with respect for the religious persuasion of others who choose to practice their own religion as well as those who choose not to practice a religion at all;

Additionally, a fiscally successful, personally fulfilling, and medically uncomplicated recognition of the generally accepted calendar year 2000, but not without due respect for the calendars of choice of other cultures whose contributions have helped make our society great, without regard to the race, creed, color, religious, or sexual preferences of the wishes.

(Disclaimer: This greeting is subject to clarification or withdrawal. It implies no promise by the wisher to actually implement any of the wishes for her/himself or others and no responsibility for any unintended emotional stress these greetings may bring to those not caught up in the holiday spirit.)

Hello wheatheads, I have just returned home after 10 weeks working at Camp Parsons, a Boy Scout camp on the Hood Canal in Washington. I ran the rifle range and shot over 100,000 rounds of 22 cal ammo downrange in 8 weeks. 3500 boys came to camp this summer and I believe all of them came up to the range and shot riles. I hope you all had as great of summer as I did!

Reed

• Reed! Hello back at you my friend. It has been a long and lonely summer without you. Welcome back! Kimchifox (talk/contribs) 21:51, September 6, 2008 (AKDT)

my current favorite bread to make is called No Kneed bread,,,try it,,I use a dutch oven in my range and the bread is like a custom bakery bread..

NO-KNEAD BREAD

INGREDIENTS 6 CUPS FLOUR ½ TEASPOON QUICK RISE YEAST 1-TABLESPOON SALT (table not kosher or large grain) 1 ½ cups plus 4 tablespoons of water 2 TABLESPOONS OF WHITE VINEGAR ¾ CUP BEER

Reed here It is now nov.18 and for the past week I have not been able to participate in the live collaboratio (chat). I lost the ability to listen on the 15th. I don't know if the problem is in my computer or at WWR. I will continue to try to figure it out but for now I guess I'm out of the loop. Wish me luck. I hope I can figure out whats wrong. Reed.

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If anyone wishes to get in touch with me my e-mail is keinge@msn.com

Whisk the dry ingredients together Add liquids Mix with wooden spoon, scraping and folding until it reaches a “shaggy” consistency. Divide into two loaves and place in bowls

Cover with plastic wrap and let sit at room temp for 8 to 18 hours. Bear in mind this is a forgiving recipe, you can let it sit longer if you get too busy to deal with it. Times up so put dough on a lightly floured board and knead it 10-15 times, or longer if you like kneading. Take a 12x18 inch sheet of parchment and place it inside a Dutch oven and spray it with PAM, or non-stick oil. Shape dough into a ball, and then pull the edges into the middle. Transfer the dough, seam side down to the Parchment-lined Dutch oven, cover with plastic wrap and let it rise for two hours.

About ½ hour before the time is up, remove the parchment and dough and place the Dutch oven with lid in oven on a lower rack and pre-heat oven to 500 degrees. After 30 minutes, take the loaf and lightly flour it and cut a 3-4 inch “x” across the top about 1 inch deep. Carefully remove the Dutch oven and place the parchment and loaf into it and cover with lid. Place back in oven and turn temp down to 425. Bake covered for 30 minutes and then remove the lid for another 30 minutes. Remove from oven and place on cooling rack and then do second loaf.